Cappuccino Chocolate Swirl Cheesecake

Cappuccino Chocolate Swirl Cheesecake
Serves 8–10
Crust:
1 cup chocolate graham crackers
1/4 cup butter, softened
Filling:
4 8-ounce packages cream cheese, softened at room temperature
1 cup sugar
4 eggs
1 cup sour cream
2 teaspoons vanilla extract
12 ounces semi sweet chocolate, chopped
1/2 cup heavy whipping cream
1/3 cup very strong coffee or instant espresso, dissolved in water
1/4 cup Kahlua or chocolate liqueur (optional)

Directions:

1. Place crackers in a food processor and pulse until ground.
2. Add butter, mix well then press mixture into a 8-inch springform pan, covering the bottom and up the sides about 1 inch.
3. Set aside and preheat oven to 350°F.
4. In a large mixing bowl, blend cream cheese and sugar until smooth.
5. Add eggs, one at a time, scraping down sides of bowl frequently, until smooth.
6. Add sour cream and vanilla extract; blend well.
7. Divide cheesecake mixture into two bowls.
8. Melt chocolate and whipping cream over double boiler, stirring until smooth.
9. Let cook slightly and add to half the cheesecake mixture.
10. Add coffee and liqueur to other half.
11. Pour half the chocolate cheesecake mixture in the pan, then pour in half the coffee, repeat with remaining cheesecake batter, and then drag a knife through the pan to swirl the two colors.
12. Bake for 1 to 1 1/4 hours or until cheesecake begins to puff.
13. Remove from oven, let cool at room temperature, then refrigerate overnight before serving.